Chestnut Soup with Hazelnuts & Parsley Oil
30 min
Veggie
44208
For 2 Portions
250 g
chestnut
160 ml
half and half
60 g
hazelnut, whole
10 g
parsley, fresh
4 sprig(s)
thyme, fresh
2 sprig(s)
rosemary, fresh
1
yellow onion
1/2
lemon
700 ml
vegetable broth
3 tbsp
olive oil
2 clove(s)
garlic
pepper
salt
1. All set?
2. Toast hazelnuts in a dry pan until golden.
3. Meanwhile, peel and finely dice onion.